Hey everybody. I have a 22in Weber and use indirect grilling all the time, but I seem to be either pulling my ribs off a little too early or using too many briquets and the meat gets cooked too soon. My question is this - about how much charcoal should I use and how long should I leave the ribs on?

Scott

3-2-1!

Mon May 17, 2004 4:57 pm

Don Marco

Howdy...

Actually, there is NO best cooking time for anything but eggs...
Remember, no 2 slabs of ribs are the same, and neither is the condition in your kettle in 2 different cooks.

Most impostant thing would be to check the temps inside the kettle, cause then you´re in contrlol and can build upon that.
A weber gas grill thermometer, stuck through the top vent and secured with a cork will do ok for a start.

Don Marco -
Thats a great response, please consider signing in and sticking around a while. Anyone willing to take the time to sketch a drawing and post it to help a fellow Q'uer is alright in my book.
Hey my stick figures even come out looking poorly!

But I don't think he could have found a better visual and descrpition in he tried.

This drawing shows the "old style" Bar-B-Kettle with the three independent vents. They allowed you to provide airflow only under the side with the charcoal. On a One Touch you can acheive the same effect by using the foil type duct tape on the bottom outside of the grill and blocking two of the openings. (a little tricky on a gold or a platinum, but it can be done)

This carries the heat and smoke across the cooking zone, and creates a an even stronger convection effect.

YB

Wed May 19, 2004 8:51 am

Guest

Grand Scale wrote:

Thats a great response, please consider signing in and sticking around a while.

Howdy...

Done, expect to see me around more often from now on...

@ Yard Burner :

Do you really think its necessary to tape the vent holes ? I think that small ammount of incoming air you need when smoking in the kettle really doesnt matter.
Always had good results with my old one touch gold ,
but nothin beats the WSM when its time for ribs.

Next thing i´m gonna try as soon as my rotisserie arrives is cook indirect on my new platinum with the rotisserie ring and an extra grate mounted in the ring.
I´ll have to cook ribs for about 60 guys at work in july, and then i´m gonna use the WSM and the Platinum with 2 extra grates in the rotisserie ring.